The Sassy Lawyer & Pinoy Cook on food, family and home.
May is Filipino fiesta month
Guinataang paco
It seems redundant to call this dish guinataang paco fern considering that paco is the local name for the tender sprouts of … »»
Pamplina Soup
Pamplina is a very rich soup, highly aromatic and boldly flavored. And yet, the ingredients are simple and quite few. The … »»
Escabeche (fish with pickled vegetables)
Fried whole fish served with pickled vegetables. That's what escabeche is in a nutshell -- a sweet and sour dish that is … »»
Biko (sticky rice cake)
My grandmother used to buy biko whenever she went to the market. As soon as she arrived, she would call me and my brother and … »»
Lumpiang labong (bamboo shoots spring rolls)
I would have made lumpiang ubod (heart of palm spring rolls) but that entails going to the market very early in the morning … »»
More cooking, wining & dining
If you’ve heard of P.F. Chang’s Mongolian beef, this is the pork version
No, I've never been to P.F. Chang's although I read that the U.S. food chain opened its first Asian branch in Alabang two … »»
Pressure cooker salay-ginto (yellowstripe scad) with coconut milk
The most serious reason I missed my pressure cooker was because I love, love, loooovveee pressure cooking small bangus … »»
Is batotoy a local name for Anadara granosa (blood cockles)?
The last time I heard the word batotoy, I was buying longganisa (native sausages) at Belcap on Xavierville Avenue in Quezon … »»
For St. Patrick’s Day: after dinner mint
After a quick trip to the market, Speedy checked his Facebook account, found a lot of Happy St. Patrick's Day greetings from … »»
Slow cooker recipe: Bacon, cheese and potato casserole
Still experimenting with alternative methods of cooking, after using the pressure cooker for a couple of recipes, I now turn … »»
About CASA Veneracion
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
The kitchen staff
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
Recently digested
Avocado, tomato and onion salad
The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the … (more...)
Lobster balls and long beans stir fry
Sam likes buying those frozen seafood balls in the grocery -- fish balls, squid balls, shrimp balls, prawn balls, crab balls, … (more...)
Mango cheese pie: something between a cheesecake and a custard
It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the … (more...)
Melon cocktail with grape syrup
If you Google "melon cocktail", you'll find that there are two categories. The first is an alcoholic drink; the second is a … (more...)
Agedashi tofu
According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. … (more...)